Steak with “Haunted” Garlic Cream Sauce
Rich, savory steak topped with a silky garlic cream sauce that has deep, smoky flavor.
Ingredients
For the Steak
2 steaks (ribeye, sirloin, or strip)
Salt and black pepper, to taste
1 Tbsp olive oil
1 Tbsp butter
For the Garlic Cream Sauce
4 cloves garlic, minced
¼ cup bourbon
OR non-alcoholic substitute: ¼ cup apple juice + ½ tsp vanilla extract
½ cup heavy cream
1 Tbsp butter
¼ tsp smoked paprika (for the “haunted” depth)
Salt and black pepper, to taste
Optional: fresh parsley or thyme, chopped
Instructions
1. Cook the Steaks
Remove steaks from the fridge 20 minutes before cooking.
Season both sides generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add steaks and cook:
3–4 minutes per side for medium-rare
4–5 minutes per side for medium
Add 1 Tbsp butter during the last minute and spoon it over the steaks.
Remove steaks from pan and let rest.
2. Make the Garlic Cream Sauce
In the same skillet, lower heat to medium.
Add 1 Tbsp butter and the minced garlic. Sauté 30 seconds (do not brown).
Carefully add the bourbon OR non-alcoholic substitute and simmer 2–3 minutes to reduce.
Stir in heavy cream and smoked paprika.
Simmer gently 3–5 minutes until slightly thick.
Season with salt and pepper to taste.
3. Serve
Place steaks on plates.
Spoon warm garlic cream sauce over the top.
Garnish with herbs if desired.
Serving Ideas
Mashed potatoes or roasted potatoes
Steamed green beans or asparagus
Crusty bread to soak up the sauce
